TORRE BIANCA is the family property of the late Marco Mugelli, now run by his children Matteo and Marta.
Matteo is the oil maker. In 2014, the estate, which is organically worked, did not pick an olive due to the infestation of olive fly because of the climatic conditions of that summer. No oil was produced in 2014. But in 2015, things changed for the better.
The 2015 harvest was a warm one due to the warm fall--not an easy one. The oils produced are back to form. At Torre Bianca, they use this remarkable vacuum system developed by Marco with completely innovative technology. I cannot stress too much that in oil production, the more modern and up to date the processing, the better the resulting oil. Here, the technology is the last word in oil production. We should expect the oils to be splendid. And they are.
We have three different cultivars, all Tuscan: Frantoio, Leccino and Correggiolo. These are all cultivars that produce distinctive, marked oils with medium to intense fruitiness. With the best oils, the level of phenols, the combination of tocopherols and biophenols, should be higher than 400mg/kg. In the 2015 Torre Bianca oils they are: Frantoio 1081 mg/kg; Leccino 987 and Correggiolo 853. This means the oils have great stability and very high flavor. They will have the characteristic pungency and bitterness (and healthful properties) of fine oil. You should expect this with any fine oil, although some cultivars naturally produce less phenols, just as some grapes produce wines with less tannin. There are varietal differences, as there should be.